Heat oven to 400 degrees. Spray a roasting pan with nonstick cooking spray and set aside.

Place the chicken and potatoes in a large bowl. Season well with salt and pepper.

Combine garlic, parsley, rosemary, thyme, oregano, lemon zest and juice and olive oil in a small bowl. Pour over the chicken and potatoes and toss to coat evenly.

Transfer coated chicken and potatoes to the roasting pan, making sure that chicken is positioned with the skin-side up. Roast 30 minutes. Remove the pan from the oven and add ½ cup of water to the bottom of the pan. Roast 30-45 minutes more, until chicken is crisp and cooked through and potatoes are tender. Transfer to platter and spoon the pan juices over the top. Sprinkle with the chopped parsley and serve.

Makes 4 servings.

WHAT’S COOKING?

Watch Karin prepare the recipe on Tuesdays on WJBF-TV 6 (ABC) at noon and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.